Nourishing Chicken Soup

As the weather gets colder and we try to stay healthy, it is important to feed our bodies delicious and nutritious foods.   We love making soups in the fall and winter because they are comforting and always a crowd pleaser.  We love a classic chicken soup, and it is great whether you are sick or just want a traditional cozy supper.  This recipe with rice is a favorite because it is super simple and pretty much fool proof.  You can also modify it to add any ingredients you like :)

Ingredients

• 5 cups water  
•  15 oz chicken broth
• 1 skinless, boneless chicken breast cut into cubes or shredded
• 3 carrots, chopped
• 1 onion, chopped
• 3 stalks of celery chopped
• 2 bouillon cubes
• 1/3 cup whole grain rice
• salt and pepper to taste

Instructions

 

In a large saucepan over high heat, combine 4 cups water and the chicken broth and bring to a boil. Add the carrots, onion, celery and bouillon and reduce heat to low. Cover and simmer for about 15 minutes or until the vegetables are soft.  Add the chicken and cook for another 5 minutes.

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Healthy Mushroom Soup

In keeping with our fairy theme of this week, we wanted to share a delicious recipe inspired by nature and the woods!  This mushroom soup is a favorite all year round because unlike the traditional mushroom soups you usually come across, it doesn't contain any cream.  It is light and very healthy, making it the perfect meal for lunch or dinner any time.  We hope you like it as much as we do!

 

Ingredients

• 2 tablespoons unsalted butter
• 1 cup carrots, peeled and diced
• 1 cup onions, sliced
• 1 cup sliced leeks, halved and sliced
• ¾ cup sliced celery
• 3 large garlic cloves, coarsely chopped (approx. 1 and ½ tablespoons)
• 2 teaspoons fresh thyme leaves
• 2 pounds mushrooms (you can use any kind), rinsed and thickly sliced (approximately ¼" thick)
• 6 cups chicken stock (or approx. 3 (14.5 ounce) cans)
• 1 teaspoon sea salt
• ½ teaspoon cracked black pepper

Instructions

1. Melt butter in a large stock pot over medium heat. Add carrots, onions, leeks, celery and garlic. Cook and stir until tender, but not browned, approximately 10 minutes. Add thyme, mushrooms, chicken stock, salt and pepper. Heat until a soft boil, then turn down to low heat, cover and simmer on low heat for 30 minutes.
2. Remove from heat, ladle into bowls, and serve.

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